Nutrient Comparison: Leavening agents, baking powder, low-sodium VS Acorns per 100 g
Compare the macro and micronutrient content in 100 g of Leavening agents, baking powder, low-sodium versus 100 g of Acorns to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Leavening agents, baking powder, low-sodium vs Acorns:
- 100 g of Raw Acorns contain more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6 and more Vitamin B9 than Leavening agents, baking powder, low-sodium.
- 100 grams of Leavening agents, baking powder, low-sodium have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6 and Vitamin B9
- Both Leavening agents, baking powder, low-sodium as well as Raw Acorns have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin C in 100 grams.
Comparing minerals per 100 grams for Leavening agents, baking powder, low-sodium vs Acorns:
- 100 grams of Leavening agents, baking powder, low-sodium have 105.7 times more Calcium, 10.3 times more Iron, 86.9 times more Phosphorus, 18.7 times more Potassium, more Sodium and 1.4 times more Zinc than Acorns.
- While 100 g of Raw Acorns contain 32.7 times more Copper, 2.1 times more Magnesium and 3.2 times more Manganese than Leavening agents, baking powder, low-sodium.
Comparison of macro-nutrients per 100 grams:
- 100 g of Raw Acorns contain 4 times more Energy, 59.7 times more Fat, 42.5 times more Saturated Fat, 51.1 times more Omega 6 and 61.5 times more Protein than Leavening agents, baking powder, low-sodium.
- Both Leavening agents, baking powder, low-sodium and Acorns offer comparable quantities of Carbohydrate per 100 grams.
- 100 grams of Leavening agents, baking powder, low-sodium provide inadequate amounts of Omega 6 and Protein